- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Pie Crust:
Peach Filling:
Topping:
Method
Pie Crust In bowl of food processor fitted with dough blade, pulse flour and salt for a few seconds. Remove lid; sprinkle butter over flour mixture; replace lid. Pulse, a few seconds at a time, until dough forms but bits of butter are still visible. Add ice water 1 tbsp at a time, pulsing until batter is smooth.
Transfer dough to work surface and lightly knead until smooth. Form dough into disc; cover with plastic wrap and refrigerate for at least 1 hour (or up to several days).
Peach Filling Remove dough from refrigerator; let stand for about 15 minutes. Meanwhile, in bowl, combine allPeach Filling ingredients; set aside.
Assembly On large sheet of floured parchment paper, roll out dough to 1/4-inch thickness to make a 12-inch circle. Transfer parchment paper and dough to baking sheet. Starting in centre of dough, fan out reserved slices of Peach Filling in concentric circles, leaving 1 1/2-inch border at edge of crust. Gently fold dough border over peaches at edge of crust. Transfer baking sheet and tart to refrigerator for 15 minutes. Meanwhile, preheat oven to 375°F.
Topping Drizzle honey over peaches. Whisk egg in small bowl and brush over edge of crust. Sprinkle with almonds and then with sugar. Bake on bottom rack of oven until crust and almonds are golden brown and filling is bubbly, 40 to 45 minutes. Sprinkle with fresh thyme, if using. Serve with ice cream, if desired.
Nutritional facts Per serving: about
- Iron 2.3 mg
- Fibre 3 g
- Sodium 260 mg
- Sugars 27 g
- Protein 7 g
- Calories 440
- Total fat 19 g
- Cholesterol 70 mg
- Saturated fat 10 g
- Total carbohydrate 60 g
